Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

Wang, Dan; Liu, Wenjun; Ren, Yan; De, Liangliang; Zhang, Donglei; Yang, Yanrong; Bao, Qiuhua; Zhang, Heping; Menghe, Bilige

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자료유형: 학술저널

저자정보: Wang, Dan (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Liu, Wenjun (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Ren, Yan (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) De, Liangliang (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Zhang, Donglei (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Yang, Yanrong (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Bao, Qiuhua (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Zhang, Heping (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University) Menghe, Bilige (Key Laboratory of Dairy Biotechnology and Engine)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제4호

발행연도: 2016.1

수록면: 499 - 507 (9page)

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In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.

#lactic acid bacteria #traditional dairy products #16S rRNA gene #q-PCR

참고문헌 (30)

참고문헌 신청

Azadnia, P. / 2009 / Identification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province / Iranian J. Vet. Res 10:235~240

Bao, Q. / 2012 / Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China / J. Gen. Appl. Microbiol 58:95~105

Bao, Q. / 2012 / Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan province of China / Dairy Sci. Technol 92:309~319

Bulut, C. / 2005 / Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region / J. Dairy Res 72:19~24

Chen, X. / 2010 / Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China / Int. J. Dairy Technol 63:437~444

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